100% Peated Whisky Mash (100% PEATED) - Fresh Wort Kit (20L)

$49.00

100% Peated Whisky Mash - Fresh Wort Kit (Approx SG 1060 Alc 7.4%)
Made with 100% Scottish Heavy Peated malt. Mashed at a low temp of 63 Deg C to produce a highly fermentable wort. The wort has been given a short boil with no additions of hops. Designed for Malt Whisky production, this wort could also be used as the base for a beer with an extreme Peat character. Note: Contains no hops.

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100% Peated Whisky Mash - Fresh Wort Kit (Approx SG 1060 Alc 7.4%) Made with 100% Scottish Heavy Peated malt. Mashed at a low temp of 63 Deg C to produce a highly fermentable wort. The wort has been given a short boil with no additions of hops. Designed for Malt Whisky production, this wort could also be used as the base for a beer with an extreme Peat character. Note: Contains no hops.

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100% Peated Whisky Mash - Fresh Wort Kit (Approx SG 1060 Alc 7.4%) Made with 100% Scottish Heavy Peated malt. Mashed at a low temp of 63 Deg C to produce a highly fermentable wort. The wort has been given a short boil with no additions of hops. Designed for Malt Whisky production, this wort could also be used as the base for a beer with an extreme Peat character. Note: Contains no hops.

NEIPA New England IPA - Fresh Wort Kit. (Approx SG 1060 - Alc 5.8%) NEW RELEASE
Our interpretation of this exciting new beer style. This beer is absolutely bursting with juicy tropical fruit flavours and aromas from the use of of Amarillo, Citra, Galaxy & Mosaic hops. The intense tropical juice fruityness is balanced with a fairly low level of bitterness compared to a more traditional American IPA. A blend of ale malt, flaked wheat and oats in the mash has the malt taking a back seat in this beer allowing the juicy character of the hops to shine through. The finished beer will have a fairly hazy appearance in the glass in keeping with the evolving guidelines for the style. Comes complete with a 100gm dry hop pack. Recommended dry yeast Craftbrewer English Blend or liquid Wyeast 1318 London Ale III.